NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp raw honey

2 tbsp coconut aminos

2 cloves garlic

1 tsp fresh ginger

1 cup broccoli florets

0.5 cup snap peas

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces, pat dry with a paper towel, and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar or bowl, whisk together the raw honey, coconut aminos, minced garlic, and grated ginger to create the glaze.

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Add the chicken to the hot skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, steam the broccoli florets and snap peas in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 6

  Lower the skillet heat to medium and pour the honey-garlic sauce over the chicken, stirring constantly for 1-2 minutes until the sauce bubbles and thickens into a sticky glaze.

• 7

  Plate the steamed vegetables and top with the glazed chicken bites, finishing with a sprinkle of sesame seeds.